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Vegetarian Ceviche

South American cooking is gaining in popularity. First it was Mexican and now Peruvian is on the hot list. And I agree, there’s nothing zingier than a fresh plate of ceviche (vegetarian-style) washed down with a couple of pisco sours.

Ceviche is a classic way of dressing and lightly cooking in Peru, using a marinade to lightly ‘cook’ meats and fish with the natural acidity of the dressing. However, ceviche also works brilliantly for crisp vegetables such as ocha, mashua, beetroot, fennel and radishes, which soften slightly with the acidity of the limes.

In London, Peruvian food is at its finest at Martin Morales’ Ceviche Peruvian Kitchen, and his cookbook Ceviche was the Sunday Times Book of the year in 2013. At the cookery school we’ve noticed our South American courses filling up fast as people realise what rich and interesting flavours can be found in the food of this diverse region. So keep checking in to book one these popular courses!

Vegetable Ceviche

Serves: 4 | Dietary: Vegan, Gluten Free 

Prep: 15mins | Marinate: 1 hour

Ingredients:

  • 4 medium radishes
  • 1 small bulb fennel
  • 1 ripe avocado, sliced
  • 1 raw beetroot, peeled
  • 2 spring onions, sliced finely

Ceviche dressing

  • 1 whole lime-zest and juice
  • 1/2 tsp sherry vinegar
  • 1 tbsp soft brown sugar
  • 1 small red chilli, finely chopped
  • Salt and pepper
  • A handful of chopped coriander

Method:

    1. Slice all of the vegetables as thinly as you can with a sharp knife, peeler or mandolin. Place the vegetables, except the beetroot in a bowl (keep the beetroot separate, as it will turn everything pink.
    2. Mix together the dressing ingredients in a small bowl and whisk until the sugar has dissolved fully. Taste and adjust the amounts of lime, sugar, salt and pepper.
    3. Dress the vegetables with the ceviche marinade and leave for up to an hour to marinate.
    4. Just before serving arrange the beetroot on the plate and then the other vegetables on top, sprinkle with the coriander.

      Image credit: Rob Wicks

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